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Cacio E Pepe

Cacio E Pepe

Cacio e Pepe is a classic Italian pasta dish known for its simplicity and bold flavors. Here's how you can make Cacio e Pepe using millet capellini:


  • 8 ounces millet capellini pasta
  • 1/2 cup finely grated Pecorino Romano cheese
  • 1/2 cup finely grated Parmesan cheese
  • 3 tablespoons unsalted butter, cubed
  • 2 teaspoons freshly ground black pepper
  • Salt, to taste
  • Chopped fresh parsley, for garnish (optional)


  1. Cook Millet Capellini: Bring a large pot of salted water to a boil. Add the millet capellini pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

  2. Toast Black Pepper: In a dry skillet over medium heat, toast the freshly ground black pepper for 1-2 minutes until fragrant. Be careful not to burn it. Remove from heat and set aside.

  3. Make Cheese Sauce: In a large skillet, melt the unsalted butter over low heat. Once melted, add half of the toasted black pepper to the skillet. Gradually whisk in 1/2 cup of the reserved pasta cooking water to create a creamy sauce.

  4. Combine Pasta and Sauce: Add the cooked millet capellini pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce.

  5. Add Cheese: Gradually sprinkle the finely grated Pecorino Romano and Parmesan cheese over the pasta, stirring continuously until the cheese is melted and forms a creamy sauce. If the sauce seems too thick, gradually add more of the reserved pasta cooking water until you reach your desired consistency.

  6. Finish and Serve: Season the Cacio e Pepe with salt to taste, keeping in mind that Pecorino Romano cheese is salty. Serve the pasta immediately, garnished with the remaining toasted black pepper and chopped fresh parsley, if desired.

  7. Enjoy: Serve hot and savor the delicious flavors of your homemade Cacio e Pepe with millet capellini!

This recipe serves about 4 people. Adjust the ingredients accordingly based on your serving size.


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